Sorry about the lengthy gap in posting– college started up again in January, and I was in the throes of studying for my comprehensive exams in Comparative Lit. Eek! They're now over, and spring semester has begun. Unfortunately, what all this amounts to is that I'll be lacking a proper kitchen until May, which will make regular cooking somewhat problematic.
I am, however, working on a culinary sort of project for my Honors seminar. This term all the students in senior Honors are assigned to choose a book related to our career interests and present a project on it, so I'm currently working my way through Culinary Artistry by Andrew Dorneburg and Karen Page. It's an interesting read! Anyone interested in the concept of cooking as art or who wants some good guidelines for playing with flavors should get a hold of a copy and check it out.
My project will probably involve some heavy-duty baking for the class. I'm thinking the mint chocolate shortbreads will be involved– they're such pretty cookies– and I'm currently toying with the idea of ginger tuile cones with pomegranate-lime mousse filling. That, however, I'll have to experiment with a bit to see if I can achieve it with my limited kitchen apparatus!
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